Organic Cultivation

When preparing traditional Matcha or premium Kabuse green tea powder, we aim to preserve all the valuable ingredients of the tea leaf as completely as possible. This is why it is particularly important to pay attention to certified organic quality. Grinding the entire leaf substance to powder ensures that both the water-soluble as well as the fat-soluble contents are fully preserved in the tea. Tea from Shimodozono has been organically cultivated ever since 1992 and was the first Japanese green tea to be certified in compliance with EU regulations on organic products.

All
KEIKO-Teas are cultivated in conrolled organic plantations in compliance with EC regulation 834/2007, control Board DE-ÖKO-013.

Matcha Production

Matcha is made of shaded tea; the tea bushes used for Matcha are covered with nets which only allow 10 % of the light to penetrate. This means the plants develop large quantities of chlorophyll, theanine and caffeine but only few tannins. After steaming, drying and breaking up the leaves, the leaf tissue is separated from the leaf veins and stems in a stream of air. The tender, flake-like leaf tissue, is known as “Tencha” (see figure) amd especially rich in Vitamin A, Caffeine, Theanine, Cathechines (e.g. EGCG) and Chlorophyll. The Tencha is then ground into Matcha in stone mills.

In the specially constructed mill room, the Japanese granite mills turn very slowly to prevent the stones from becoming too warm. Therefore one mill can only produce about 30g of Matcha per hour - that is the content of one single tin of KEIKO Matcha. In the race against time, the fresh, prompt grinding here on site is an inestimable advantage for preserving the sensitive ingredients.

The on-site production is unique in Europe and allows a maximum of freshness without oxidative damage to the aroma and other ingredients like for example chlorophyll, catechines and Vitamins.

Please note: within the tins the tea is packaged in pouches designed to protect the aroma. The air should be pressed out of these before closing them with the grip supplied and storing the tin in the refrigerator.

Packaging under nitrogen Atmosphere for long lasting freshness

Due to the fine grain size of the the powder matcha cannot be packed under a complete vacuum, and is therefore oftern packed with a partial vacuum only. However, this method can protect the tea only partially from oxidation.

The aging process is therefore slowed down by the partial vaccum, but from the moment the package is opened it progresses at an accelerated speed, soon putting the advantage into perspective.

KEIKO Matchas (as well as our leaf-teas) are packed under Nitrogen athmosphere right after milling to ensure that the sensitive powder has no contact with oxygen from the moment it leaves the millstone. Other than with a vacuum the tea does not 'catch up' with the time once opened so you can enjoy the matcha as if it came straight from the millstone.

Ingredients

When brewing tea leaves, only the water-soluble substances reach the cup; however, drinking Matcha ensures you to also get the benefit of all the fat-soluble vitamins and ingredients.